Homemade Pesto Potato Pizza
Garlicky pesto, red onion slivers, and Swiss cheese, topped with thinly sliced gently sautéed potatoes--this unique vegetarian pizza is a must-make! Assemble on a thin and crispy whole wheat or store-bought crust. Makes one (12-inch) pizza. Note: Nutrition calculation for the crust is a rough estimate from a nutrition calendar. Also, prep times do not include the time it takes to make the whole wheat crust.
Servings: 8 servings
- 7 to 8 ounces pizza dough (½ recipe Whole Wheat Pizza Dough), or store-bought flatbread
- Cornmeal , as needed
- 2 each Yukon gold or red potatoes (8 to 10 ounces total), well-scrubbed and very thinly sliced
- 1 clove garlic , minced
- 2 tablespoons olive oil
- fine sea salt and freshly ground pepper
- ¼ cup basil pesto, homemade or purchased
- ¼ cup very thinly sliced red onion
- 4 ounces Gruyere cheese , grated
- 2 tablespoons grated Parmesan or Pecorino Romano cheese
- 1 teaspoon fresh thyme leaves
Over low flame, heat the olive oil in a large skillet. Add the sliced potatoes and the garlic and season with salt. Cook and stir for about a minute, then add 3 tablespoons of water and cover the skillet. Cook, just until the potatoes are tender. Take off the cover and let any remaining water cook away. Set aside.
If you have a pizza stone, place it on a rack in the oven. Preheat oven to 475°F.
On a lightly floured surface, roll the dough into a thin 13-inch round.
Transfer the pizza crust to a pizza peel or an upside-down pizza pan that you have sprinkled lightly with cornmeal. The cornmeal acts as ball bearings so the pizza can slide onto the stone. (see notes if you don’t have a stone or peel or if you have one and not the other)
Spread the pesto evenly on the crust, followed by the red onion slices and about 2/3 of the grated cheese. Now arrange the potatoes on top. They will stick together some, just spread them as evenly as you can. Sprinkle with salt and a big grind of black pepper. Sprinkle the remaining cheese evenly over the potatoes, followed with the grated Parmesan or Pecorino Romano. Finish with the thyme.
Give the pizza peel a slight horizontal jiggle to make sure the crust will slide off the peel. Tip the peel to the back of the preheated baking stone, and pull it away quickly, releasing the crust onto the stone. Bake until the crust is brown, 7 to 9 minutes on the stone. (see notes)
Slide the baked pizza back onto the peel or a rimless baking pan, and then transfer to a serving platter.
- If you don’t have a pizza stone use a baking sheet and allow a few more minutes for the pizza to bake.
- If you don’t have a pizza peel, use a rimless baking pan sprinkled with cornmeal.
- Don’t let lack of equipment keep you from homemade pizza. Just sprinkle a baking pan with cornmeal, then assemble and bake the pizza right on the pan.
Calories: 180kcal | Carbohydrates: 12g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 240mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1mg